Easy Antipasto Pasta Salad Recipe

This recipe is the best combination of an antipasto salad and a pasta salad, and it takes me right back to my childhood. One vivid memory I have is of my Nana and Papa taking my family out to dinner at “Spumoni’s”, a family-owned Italian restaurant in New England. My Nana always ordered the antipasto with extra anchovies. Of course, this made her granddaughters cringe at the time, but I remember trying to be brave enough to try the anchovies. It never happened (and I’m still not a fan, to be honest!), so I stuck to ordering mountains of pasta instead. This antipasto pasta salad incorporates all the things I love about this memory and leaves off the things I didn’t. 😉

Nana and Papa treating us to dinner was certainly cheaper, but this recipe feeds a crowd for just $1.42 per serving. I’m okay with that price tag for a trip down memory lane and a bunch of full bellies at my family cookout!

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Antipasto Pasta Salad

Make this easy Antipasto Pasta Salad loaded with meats, cheeses, olives, and veggies. Perfect for cookouts, potlucks, or quick lunches!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American, Italian

Total Cost $15.77 recipe / $1.42 serving

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 11 servings (~1.5 cups each)

Calories 421kcal

Author Jess Rice

Equipment

• Sauce Pan
• Large Bowl

Ingredients

• 1 lb. penne pasta $0.98
• ½ ham steak a little over ¼ lb., $1.88
• 7 slices pepperoni $1.32
• 6 oz. mozzarella ball $2.74
• 1 tomato vine ripened, $0.64
• 1 clove garlic $0.04
• ¼ cup pitted black olives $0.98
• ½ red onion $0.36
• ½ a 13.75 oz. can quartered Artichoke hearts $1.29
• 16 fl oz. Giardiniera mix including all juice from the jar, $2.87
• ¾ cup Parmesan cheese grated, $1.35
• 1 cup Italian Dressing $0.79
• ¼ cup pepperoncini peppers whole (optional) $0.48
• salt to taste, $0.02
• black pepper to taste (freshly cracked), $0.03

Instructions

• Gather your ingredients.
• Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.
• Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.
• Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.
• Add grated Parmesan cheese and Italian dressing.
• Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn't end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.

See how we calculate recipe costs here.

Notes

*I added 6 pepperoncini peppers to keep things a little less spicy, but enough so they still contribute to the classic flavor of an antipasto salad! Leave them on top as a garnish so your friends and family who aren’t into spicy food can avoid them and still enjoy this hearty pasta salad!

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 66g | Protein: 15g | Fat: 23g | Sodium: 1559mg | Fiber: 2g

how to make Antipasto Pasta Salad step-by-step photos

Gather all of your ingredients.

Boil the pasta: Cook 1 lb. penne pasta following the package directions until al dente (about 12 minutes). Once cooked, rinse the pasta with cold water and set it aside.

Prep the salad ingredients: Cube ½ a ham steak, chop 7 slices pepperoni, dice the 6 oz. mozzarella ball, remove the seeds and dice 1 tomato, mince 1 garlic clove, chop ¼ cup pitted black olives, and dice ½ a red onion.

Assemble the pasta salad: Add the cooked pasta, artichoke hearts (half of a 13.75 oz. can), 16 fl oz. jar of Giardiniera mix (including all the juice!), and all ingredients from the previous step to a large bowl. Toss to combine.

Now add ¾ cup grated Parmesan cheese and 1 cup of Italian dressing.

Toss again to coat your Italian antipasto pasta salad in the dressing and cheese. Add ¼ cup pepperoncini peppers on top. You can also season with salt and pepper to taste, but I skipped this as the brine from the pickled veggies was salty enough! Serve and enjoy.

What Else Can I Add?

I included as many classic antipasto ingredients as I could in this recipe, so you get the traditional flavor in every bite. That said, it’s easy to swap in what you already have. Change up the meats and cheeses, or toss in other veggies from your fridge…it all works! Here are some things you can add:

• Torn fresh basil leaves
• Minced parsley
• Diced salami
• Fresh bell peppers (deseeded and chopped)
• Any salad green you like (an Italian salad mix, iceberg lettuce, spinach, etc.)
• Pickled jalapeños
• Roasted red peppers
• Red pepper flakes
• Anchovies
• Leftover grilled chicken
• Capers

Storage Instructions

This antipasto salad with pasta will keep in the fridge for up to 3–4 days, depending on how fresh your ingredients are. Keep in mind that the dressing will soak into the pasta and make it softer over time. If you’re making it ahead of time for an event, you can wait to add the dressing and Giardiniera mix (with the juice) until just before serving. Give everything another toss before enjoying again.

More Pasta Salad Recipes

Pizza Pasta Salad

$7.98 recipe / $1.00 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

The post Antipasto Pasta Salad appeared first on Budget Bytes.

“I loved every part of this salad. The balsamic vinaigrette was perfect. I made mine exactly as the recipe stated and it was perfect. My husband doesn’t like feta so I left that off of his, but he loved it too. I will definitely make this again.”

Kate

Easy Strawberry Spinach Salad Recipe

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Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $8.72 recipe / $2.18 serving

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 side salads

Calories 405kcal

Author Marsha McDougal

Equipment

• Jelly Jars
• Chef’s Knife
• Nonstick Fry Pans

Ingredients

Balsamic Vinaigrette

• ⅓ cup olive oil $1.10
• 3 Tbsp balsamic vinegar $0.45
• 2 Tbsp honey $0.50
• ½ Tbsp Dijon mustard $0.09
• 1 garlic clove minced, $0.08
• ½ tsp dried basil $0.05
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.02

Candied Pecans

• ½ Tbsp butter $0.07
• 2 Tbsp brown sugar $0.08
• 1 pinch salt $0.01
• ½ cup chopped pecans $1.15*

Salad

• ½ lb fresh strawberries sliced, $1.25
• ¼ red onion thinly sliced, $0.21
• 2 oz feta cheese crumbled, $1.82**
• 8 oz baby spinach $1.83

Instructions

• Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
• Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
• Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
• Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
• Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
• Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
• Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!

See how we calculate recipe costs here.

Video

Notes

*The soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese, or blue cheese would also work well.

**The candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g

HOW TO MAKE STRAWBERRY SPINACH SALAD STEP-BY-STEP PHOTOS

Make the balsamic vinaigrette: Combine ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp honey, ½ Tbsp Dijon mustard, 1 garlic clove minced, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp freshly cracked black pepper in a jar, bowl, or blender. Add a top to the jar and shake, whisk in a bowl, or blend until all the ingredients are evenly combined. Set the vinaigrette dressing aside.

Make the candied pecans: In a small non-stick skillet, add ½ Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat while stirring just until the butter and brown sugar begin to melt. Add ½ cup of chopped pecans and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coats the pecans.

Remove the skillet from the heat immediately to prevent the brown sugar from overcooking and burning. Transfer the candied pecans to a parchment-lined baking sheet and spread out in a flat layer. Allow them to cool for 10 minutes, and the sugar coating will fully harden.

Prep the remaining salad ingredients: Wash and slice ½ lb. of strawberries, thinly slice ¼ of a red onion, portion out 2 oz. of crumbled feta cheese, and gather your cooled candied pecans.

Assemble the salad: Divide 8 oz. of spinach between four salad plates (roughly 2 oz. per plate), or you can add all of the spinach to a larger serving bowl. Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle ⅓ cup of the dressing over the bowl of spinach. Reserve the rest of the dressing to add right before serving.

Divide the toppings (sliced strawberries, sliced red onion, 1 Tbsp of crumbled feta, and 1-2 Tbsp of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl. Drizzle each salad with a little more of the balsamic dressing and enjoy!

Serving Suggestions

This salad makes a great lunch meal by itself. We totally gobbled it up at the test studio, but you can also add some shredded chicken or grilled shrimp on top for a more filling meal. This salad also pairs well with other leaner proteins like baked cod and pan-seared chicken.

How To Store Strawberry Spinach Salad

Strawberry spinach salad stores well in the fridge for up to 3 days. In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.

More Easy Salad Recipes

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Creamy Cucumber Salad

$1.58 recipe / $0.39 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

The post Strawberry Spinach Salad appeared first on Budget Bytes.

Easy Recipe for Lentil Salad

This lentil salad brings together so many textures and flavors in the best way: tender brown lentils, juicy cherry tomatoes, crunchy bell pepper and cucumber, and creamy bits of feta, all tossed in a punchy homemade lemon vinaigrette. It holds up amazingly for meal prep, so I can eat it for lunch a few days in a row, and it somehow tastes even better by day two. The lemony dressing soaks into the tender lentils, and the creamy feta brings the salty kick I always crave. And if you’ve got odds and ends in the fridge, toss them in…it all works here!

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Summer Lentil Salad

A simple and satisfying Summer Lentil Salad with fresh veggies, feta, and a tangy lemon vinaigrette. Perfect for meal prep or as a colorful potluck side!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $8.10 recipe / $1.35 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings (heaping 1.5 cups per serving)

Calories 200kcal

Author Melissa Nolan

Equipment

• Medium Pot with Lid
• Colander
• Small Bowl
• Whisk
• Large Bowl

Ingredients

• 3 cups water $0.00
• 1 cup brown lentils uncooked and rinsed, (180g) $0.77*
• 1 lemon juice and zest, $0.58**
• 1 Tbsp red wine vinegar $0.09
• 1 tsp Dijon mustard $0.02***
• 1 tsp granulated sugar $0.01
• ½ tsp salt $0.02
• ½ tsp black pepper freshly cracked, $0.08
• ⅛ cup vegetable oil $0.08
• ½ English cucumber small dice (180g, 1.25 cups) $0.49
• 1 yellow bell pepper small dice (180g, 1.25 cups) $1.48
• 10 oz cherry tomatoes halved (283g) $2.54
• ¼ cup feta cheese crumbled, (30g) $0.67
• 5 oz fresh spinach 142g, $0.99
• 2 green onions sliced, $0.28

Instructions

• Gather and prepare all ingredients.
• Bring 3 cups of water to a simmer in a medium pot. Once it’s at a simmer, add the rinsed lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 15 minutes. After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
• While the lentils are cooking, make the vinaigrette. Whisk the lemon juice, zest, red wine vinegar, Dijon, sugar, salt, and pepper in a small bowl until combined.
• While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
• To make the salad, in a large bowl, add the cooked lentils, cucumbers, bell pepper, and cherry tomatoes. Fold until combined.
• Add the feta, spinach, and green onions, then fold again.
• Drizzle the salad with the vinaigrette and fold to combine.

See how we calculate recipe costs here.

Notes

*Brown lentils are easy to cook; just taste for doneness, then drain in a colander and rinse with cold water to stop the cooking process. They should not be mushy!

**Dijon mustard helps emulsify the vinaigrette and helps hold the oil and vinegar together. Don’t skip it!

***You can use 2-3 Tbsp of bottled lemon juice instead of squeezing a fresh lemon. Just keep in mind you’ll miss out on the brightness and aroma from the fresh lemon zest if you go that route.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 26g | Protein: 11g | Fat: 6g | Sodium: 308mg | Fiber: 11g

how to make Summer Lentil Salad step-by-step photos

Gather all of your ingredients.

Cook the lentils: Add 3 cups of water to a medium pot and bring it to a simmer. Once the water is simmering, add 1 cup rinsed brown lentils. Let the pot return to a simmer and place a lid tilted on top. Simmer the lentils for 15 minutes.

After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.

Make the vinaigrette: Add the lemon juice and zest from 1 lemon, 1 Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp sugar, ½ tsp salt, and ½ tsp black pepper to a small bowl.

Whisk well to combine. Now, while constantly whisking, slowly pour ⅛ cup vegetable oil into the bowl to create a temporary emulsion. Set the vinaigrette aside for now.

Make the salad: Add the cooked and cooled lentils, ½ an English cucumber (diced), 1 diced yellow bell pepper, and 10 oz. cherry tomatoes (halved) to a large bowl. Fold until evenly combined.

Now add ¼ cup crumbled feta, 5 oz. fresh spinach, and 2 sliced green onions. Mix to combine with the other salad ingredients.

Finally, add the vinaigrette to your summer lentil salad.

Fold again to distribute the dressing, then serve and enjoy!

Serving Suggestions

This summer lentil salad is super versatile, so I serve it a bunch of different ways. It’s great on its own for a light lunch or tucked into a pita with homemade hummus or tzatziki for something more filling. At dinner, I’ll use it as a base for grilled chicken drumsticks, tofu, or my shrimp and pineapple skewers, as it complements all those smoky flavors perfectly. It’s also a hit at potlucks since it holds up well and travels like a champ!

Storage Instructions

This summer lentil salad keeps well in the fridge for up to 4 days (depending on the freshness of your veggies). I like to store it in an airtight container and give it a quick toss before serving again.

More Summer Salad Recipes

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

Summer Sweet Corn Salad

$7.67 recipe / $0.96 serving

Tomato Cracker Salad

$5.84 recipe / $1.17 serving

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

The post Summer Lentil Salad appeared first on Budget Bytes.

Easy Recipe for Zucchini, Corn, and Toasted Almond Salad

If I’ve got extra garden zucchini piling up, this shaved zucchini salad is the first thing I make. Raw zucchini has a crisp, almost silky texture that soaks up flavor beautifully without ever feeling heavy, and when it’s straight from the garden, it’s even better. Then the corn adds sweetness and extra color, and I don’t cook it as it’s tender and fresh enough right off the cob.

But what really takes this salad over the top are the toasted almonds. Just a few minutes in a dry skillet brings out their nutty, buttery aroma, and that crunch adds such a nice contrast to the veggies. I also make a simple dressing with lemon juice, olive oil, fresh mint, chili flakes, and a little salt and pepper, and it ties everything together in the best way. One bite of this easy raw zucchini salad and I’m officially in summer mode.

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Zucchini, Corn, and Toasted Almond Salad

This Zucchini, Corn, and Toasted Almond Salad with a homemade lemon-mint dressing is a quick, refreshing side dish that celebrates summer's best produce!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $5.95 recipe / $0.99 serving

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings (1 cup each)

Calories 125kcal

Author Jess Rice

Equipment

• Vegetable Peeler or Cheese Grater
• Small Frying Pan
• Sharp Knife or Mandoline Slicer
• Small Mixing Bowl
• Medium Serving Bowl

Ingredients

• 2 corn cobs $0.66
• 3 Tbsp sliced almonds $0.45*
• 2 medium zucchinis about ⅔ lb, $2.04
• 1 lemon juiced, $0.58
• 1 Tbsp fresh mint minced, $0.59
• ¼ tsp chili flakes $0.03
• ½ tsp black pepper freshly cracked, $0.05
• ¾ tsp salt $0.01
• 1 Tbsp olive oil $0.19
• ½ cup Parmesan cheese cut into ribbons, $1.35**

Instructions

• Gather your ingredients.
• Remove husks from corn and carefully shave off the kernels. Set aside.
• In a small dry frying pan, toast sliced almonds until toasted and fragrant. Be careful to stir them often—don’t forget about them! They can burn quickly. Set aside to cool.
• Using a sharp knife or mandoline slicer, slice zucchini about ⅙-inch thick into long planks and then into bite-sized pieces, discarding the root and stem ends. Set aside.
• In a small mixing bowl, combine lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
• In a medium-sized serving bowl, combine Parmesan, zucchini, corn kernels, and almonds. Pour the dressing over the top and gently fold everything together. Serve chilled with extra salt and pepper, if desired.

See how we calculate recipe costs here.

Notes

*Because all of the flavors in this dish are pretty delicate, I highly recommend toasting the almonds yourself (as I do in this recipe) instead of buying pre-toasted ones at the store. Trust me, the flavor and aroma can’t be beat!

**I used a vegetable peeler to shave my Parmesan from a larger wedge. I like the thickness and shape, how it almost mimics the shape of the zucchini. However, you could just shred it with a normal grater.

Nutrition

Serving: 1cup | Calories: 125kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Sodium: 451mg | Fiber: 2g

how to make Zucchini, Corn, and Toasted Almond Salad step-by-step photos

Gather all of your ingredients.

Shuck the corn: Remove the husks and carefully use a knife to shave the kernels from 2 corn cobs. Set the kernels to one side.

Toast the almonds: In a small dry frying pan, toast 3 Tbsp sliced almonds until toasted and fragrant. Make sure to stir them often and don’t forget about them! They can burn very quickly if you’re not careful. Set them aside to cool.

Slice the zucchini: Remove the root and stem ends of 2 medium zucchinis, then use a sharp knife or mandoline slicer to slice the zucchini into 1/6-inch thick long planks. Then, slice the planks into bite-sized pieces. Set aside.

Make the dressing: Combine lemon juice (from 1 lemon), 1 Tbsp minced fresh mint, ¼ tsp chili flakes, ½ tsp black pepper, ¾ tsp salt, and 1 Tbsp olive oil in a small mixing bowl.

Make the salad: Add ½ cup Parmesan (cut into ribbons or grated), the prepped zucchini, corn kernels, and toasted almonds to a medium-sized serving bowl. Pour the dressing over the top.

Now gently fold everything together to evenly distribute the ingredients.

Serve: Enjoy this zucchini, corn, and toasted almond salad chilled with extra salt and pepper, if you like. Enjoy!

Serving Suggestions

This raw zucchini salad is a delicious side for just about any meal throughout summer. Or you can bulk it out and serve it as more of a main dish by adding my BBQ grilled tofu or grilled chicken breast! It’s also great piled onto a bed of arugula, mixed with cooled cooked pasta, or spooned over a bowl of rice or quinoa.

If you have any other veggies to use up, like cucumber, yellow summer squash, or plum tomatoes, feel free to add them in! This one’s super flexible, so it’s a great way to clean out the fridge and still end up with something fresh and flavorful.

Storage Instructions

This zucchini, corn, and almond salad is great for same-day enjoyment. It can be enjoyed as leftovers the next day, but the texture of the zucchini will change significantly and become much softer. I love it, but wanted to make a note of that if you’re not used to enjoying zucchini raw and marinated. If you don’t mind it being softer, I recommend enjoying this zucchini salad within 2 days.

More Easy Zucchini Recipes

Air Fryer Zucchini

$4.07 recipe / $1.02 serving

Zucchini Enchiladas

$7.65 recipe / $1.28 serving

Ground Turkey Zucchini Skillet

$6.69 recipe / $1.67 serving

Zucchini Lasagna

$18.43 recipe / $1.84 serving

The post Zucchini, Corn, and Toasted Almond Salad appeared first on Budget Bytes.

I don’t know if there’s any salad that says “Summer” more than a simple creamy cucumber salad. This salad is so light and fresh, and it only takes minutes to make, so it’s the perfect side dish for all of your summer meals.

“Love this recipe! Reminds me of the one my grandmother made when I was a kid. Thank you.”

Carla H.

Easy Recipe for Creamy Cucumber Salad

There’s nothing fancy about this creamy cucumber salad, and that’s exactly why I love it. It’s just crisp cucumbers, a little red onion, and a creamy homemade dressing made with sour cream, lemon juice, dill, and a touch of sugar. The texture, the tangy dressing, the hint of sweetness…it all just works. I’ll make a batch to go with dinner and end up eating half of it straight from the bowl before it even hits the table!

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Creamy Cucumber Salad

This simple Creamy Cucumber Salad is the quintessential side dish of summer. It's light, fresh, and so quick to prepare!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Salad, Side Dish

Cuisine American

Total Cost $1.58 recipe / $0.39 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings (1 cup each)

Calories 74kcal

Author Beth Moncel

Equipment

• Medium Bowl

Ingredients

• ½ cup sour cream $0.49*
• 2 Tbsp lemon juice $0.08
• 1 tsp granulated sugar $0.02**
• ½ tsp dried dill $0.05
• ½ tsp salt $0.02
• 1 large cucumber $0.67***
• ¼ red onion $0.25

Instructions

• To make the dressing, combine the sour cream, lemon juice, sugar, dill, and salt in a bowl. Set the dressing aside.
• Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.
• Combine the cucumber, red onion, and dressing in a large bowl and stir to combine.
• Let the salad sit for 5-10 minutes, give it another stir, then serve.

See how we calculate recipe costs here.

Video

Notes

*Sour cream is the base for the creamy dressing. You can sub plain Greek yogurt for the sour cream or even add a little mayonnaise to make it extra rich and creamy.

**Sugar helps create flavor balance against the rich sour cream and acidic lemon juice. Some people prefer to leave out the sugar, which is an option if you prefer.

***You can use conventional or English cucumbers for this recipe, but I suggest scraping out the seeds if using conventional cucumbers. It’s totally up to you whether or not you want to peel the cucumbers. I love the contrast of color the peel provides, but you can peel them if you prefer.

Nutrition

Serving: 1cup | Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Sodium: 302mg | Fiber: 1g

How to Make Creamy Cucumber Salad Step-by-Step videos

Make the dressing: Stir together ½ cup sour cream, ½ tsp dried dill, 2 Tbsp lemon juice, 1 tsp sugar, and ½ tsp salt.

Prep the veggies: Peel the cucumbers, if desired. Slice one large cucumber and thinly slice ¼ of a red onion. It’s totally up to you how thick you want to slice your cucumber. I aim for about ⅛ to ¼ inch thick when I make this salad.

Assemble the salad: Add the cucumber, onion, and dressing to a large bowl. If you’re adding any extra veggies (see my suggestions below), you can add them here too.

Rest and serve: Stir to combine. I like to let the salad sit for about 5-10 minutes before serving, just to let the flavors combine a bit. Give it a good stir again before serving.

Enjoy this super fresh summer salad immediately!

What Else Can I Add?

Storage & Meal Prep Instructions

This salad is best when freshly made because the salt in the dressing will draw the moisture out of the cucumbers and cause the salad to get watery if refrigerated for a day or more. Luckily, this salad is really easy to scale down! If this doesn’t bother you, you can store your leftovers in the fridge for about 3-4 days, depending on the freshness of your ingredients. Give it a good stir before serving again.

However, if you’re planning to eat the leftovers for a few days, you can salt the cucumbers ahead of time to draw out the excess water. Just note that salting the cucumbers will make them softer (which is not my personally preferred method as I like them crunchy).

To pre-salt the cucumbers, place the sliced cucumbers in a large colander and toss with ½ tsp salt. Let the cucumbers drain for about half an hour, then pat dry with a paper towel. Since the cucumbers will already have some salt on them, skip adding salt to the sour cream dressing and just add salt to taste once the salad is assembled.

More Easy Cucumber Salad Recipes

Simple Tomato Cucumber Salad

$3.05 recipe / $0.76 serving

Sesame Cucumber Salad

$2.44 recipe / $0.41 serving

Greek Salad

$11.37 recipe / $1.42 serving

Cucumber and Black Bean Salad

$3.20 recipe / $0.80 serving

The post Creamy Cucumber Salad appeared first on Budget Bytes.

“The dressing on this pasta salad is fantastic. I made slight modifications to the veggies and used what I had in the garden (fresh peppers instead of roasted) and I added some sautéed chicken to make it a main dish. It was delicious and a great, cooling summertime meal!”

Lee Anne

Easy Recipe for Summer Vegetable Pasta Salad

This summer vegetable pasta salad is absolutely perfect for potlucks because it makes a huge batch, and it goes with everything. Not to mention it holds up well to travel and is still super delicious after it’s been sitting on that picnic table for a bit. 😉 I made a really basic tangy vinaigrette using olive oil, red wine vinegar, Dijon, minced garlic, and seasonings, and it seriously ties everything together.

BUT if you don’t have a well-stocked pantry, any basic bottled Italian dressing, like we use in our classic pasta salad recipe, will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette. Go with what you love or have to hand!

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Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

Step-by-step photos can be seen below the recipe card.

Course Pasta, Salad, Side Dish

Cuisine American

Total Cost $10.21 recipe / $1.02 serving

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings (1.5 cups each)

Calories 238kcal

Author Beth Moncel

Equipment

• Medium Bowl
• Large Bowl
• Medium Pot

Ingredients

Vinaigrette

• ½ cup olive oil $1.40
• ⅓ cup red wine vinegar $0.49
• 1 Tbsp Dijon mustard $0.06
• 1 tsp dried oregano $0.14
• 1 garlic clove minced, $0.06
• ¾ tsp salt $0.03
• ¼ tsp black pepper freshly cracked, $0.04

Salad

• 12 oz. bowtie pasta $0.98
• 2 Roma tomatoes 215g, $0.40
• 1 yellow squash 275g, $0.90
• 1 zucchini 200g, $0.65
• 1 crown broccoli $1.83
• ½ cup fresh parsley chopped, $0.54
• 1 12oz. jar roasted red peppers drained, $2.13
• ½ red onion 130g, $0.54

Instructions

• Gather your ingredients.
• Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
• Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
• While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
• Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 238kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Sodium: 200mg | Fiber: 2g

How to Make Summer Vegetable Pasta Salad Step-By-Step Photos

Gather all of your ingredients.

Make the dressing: Add ½ cup olive oil, ⅓ cup red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl.

Mix well to combine and set the dressing aside.

Cook the pasta: Cook 12 oz. bowtie pasta (or other short shaped pasta) according to the package directions (boil until tender, drain in a colander). Give the pasta a quick rinse to cool it off, then let it drain well.

Assemble the salad: Give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Stir until everything is really well coated in dressing. Give it a taste and add salt or pepper if needed. Serve immediately or refrigerate until ready to eat. Make sure to give it a stir after refrigerating and just before serving to redistribute the dressing.

What Else Can I Add?

I used fresh broccoli, zucchini, yellow squash, red onion, and parsley in this salad, then tossed in a few roasted red peppers just for fun. The great thing about a recipe like this is how flexible it is. You can mix and match based on what’s in season, what you’ve got in the fridge, or what your family likes best.

And if you want to turn it into more of a main dish or just boost the flavor, you’ve got options there too:

• Cauliflower
• Black olives
• Asparagus (grilled or sauteed asparagus)
• Chopped spinach
• Artichokes
• Grilled chicken
• Parmesan cheese
• Crushed baked tortilla chips
• Feta cheese
• Shrimp scampi
• Salami
• Mozzarella cubes or pearls

More Summer Pasta Salad Recipes

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Bruschetta Pasta

$4.56 recipe / $0.76 serving

BLT Pasta Salad

$9.48 recipe / $1.18 serving

Grilled Vegetable Pasta Salad

$9.65 recipe / $1.21 serving

The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.

Easy Recipe for Tomato Cracker Salad

This tomato cracker salad recipe takes me right back to the simple joy of a tomato sandwich on a hot summer day when I was a kid. All you need are ripe tomatoes, a few hard-boiled eggs, green onions, mayo, a sleeve of saltines, and seasonings. That’s it. It comes together in minutes and is one of those simple dishes that just works, no matter when or where you serve it.

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Tomato Cracker Salad

This Southern Tomato Cracker Salad is creamy, crunchy, and full of summer flavor. Made with just 5 ingredients and ready in minutes!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $5.84 recipe / $1.17 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 servings (1 cup per serving)

Calories 358kcal

Author Melissa Nolan

Equipment

• Medium Bowl

Ingredients

• 3 eggs hard-boiled and diced, $0.99*
• 2 tomatoes large, seeded and chopped (about 4 cups, 720g) $3.16**
• 2 green onions sliced, $0.28
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 1 cup mayonnaise $0.90***
• 1 sleeve saltine crackers crushed, (about 40 saltine crackers total) $0.46

Instructions

• Gather and prepare all ingredients.
• In a medium bowl, add the diced hard-boiled eggs, tomatoes, green onions, salt, pepper, and mayonnaise. Fold to combine.
• Lastly, add the crushed saltine crackers and gently fold to incorporate, then serve immediately.

See how we calculate recipe costs here.

Notes

*Make sure your eggs are hard-boiled and ready to go before starting the recipe. I use our easy stovetop method for making hard-boiled eggs! Please add an extra 15 minutes to the preparation time if you’re cooking your eggs specifically for this recipe.

**If you can’t find large tomatoes, three regular-sized ones should work! I like to scoop the seeds out of my tomatoes as it helps to keep the crackers crunchy for longer.

***Feel free to adjust the amount of mayonnaise if you want it more or less creamy.

Nutrition

Serving: 1cup | Calories: 358kcal | Carbohydrates: 4g | Protein: 5g | Fat: 36g | Sodium: 445mg | Fiber: 1g

how to make Tomato Cracker Salad step-by-step photos

Gather all of your ingredients. If you’re eggs aren’t already hard-boiled, check our step-by-step guide on how to make hard boiled eggs before you start.

Remove the tomato seeds: Use a spoon to scoop out and discard the seeds from 2 large tomatoes and chop the flesh into bite-sized pieces. Scooping out the tomato seeds helps the crackers stay crunchy for longer!

Assemble the salad: Add 3 diced hard-boiled eggs, 2 seeded and chopped large tomatoes, 2 sliced green onions, ¼ tsp salt, ¼ tsp black pepper, and 1 cup mayonnaise to a medium-sized bowl. Fold to evenly combine.

Add the crackers: Now pour 1 sleeve crushed saltine crackers (about 40 saltines) into the bowl with the other ingredients.

Gently fold to evenly incorporate the crackers with the salad. Then, it’s time to serve! Serve your tomato cracker salad immediately and enjoy.

Serving Suggestions

I always serve this simple tomato cracker salad with extra saltines for scooping! It’s my favorite way to enjoy it, and you get the added crunch from the dry crackers. I think it would also be delicious with some cooled, crispy air-fried bacon mixed through for a smoky flavor. This easy salad is also a great side dish for any night of the week. It would be great served alongside crispy salmon patties or on a bed of fresh green salad.

Storage Instructions

You’re supposed to eat this dish right away, so the crackers don’t get soggy, but I do enjoy it days after! It really comes down to personal preference. If you don’t mind the crackers being soggy, you can store it in an airtight container in the fridge for about 2 days. But for a crunchy tomato cracker salad, you should serve it immediately once the crushed crackers have been mixed in.

More Creamy Salad Recipes

Classic Southern Style Potato Salad

$5.43 recipe / $0.68 serving

Creamy Cucumber Salad

$1.58 recipe / $0.39 serving

Easy Egg Salad

$2.98 recipe / $1.49 serving

Traditional Chicken Salad

$11.12 recipe / $1.39 serving

The post Tomato Cracker Salad appeared first on Budget Bytes.

Easy Ditalini Pasta Salad Recipe

If there’s a pasta salad that belongs at every summer table, it’s this super easy ditalini pesto pasta salad. I don’t use any fussy ingredients or complicated steps to make it. Just roasted veggies, a good scoop of pesto, a sprinkle of feta, and those tiny pasta tubes.

I like ditalini better than larger pasta shapes, such as rotini, in this recipe (even though I love that shape in a classic pasta salad) because it holds onto the pesto in all the right ways. It also makes this dish super easy to scoop and eat, especially if you’re standing around at a cookout with a paper plate in one hand and a drink in the other. 😉 Other small pasta shapes will work, too, like orzo or small shells, so feel free to use what you’ve got!

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Ditalini Pasta Salad

This easy Ditalini Pasta Salad is packed with roasted summer veggies, tossed in pesto, and finished with a sprinkle of feta. Delicious & meal prep friendly!

Step-by-step photos can be seen below the recipe card.

Course Salad, Side Dish

Cuisine American

Total Cost $8.67 recipe / $1.08 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings (1 cup each)

Calories 253kcal

Author Jennie Alley

Equipment

• Large Mixing Bowl
• Medium Pot
• Baking Sheet
• Parchment Paper

Ingredients

• 1 cup zucchini medium dice, $0.75
• 1 cup red bell pepper medium dice, $1.48
• 2 cups eggplant medium dice, $1.49
• 2 Tbsp olive oil divided, $0.35
• 1 tsp salt $0.04
• 1 tsp garlic powder $0.12
• ½ tsp black pepper freshly cracked, $0.08
• 8 oz ditalini pasta $0.83*
• ¾ cup pesto $2.22
• ¼ cup feta cheese $1.31

Instructions

• Gather all ingredients and preheat oven to 450°F.
• In a large bowl, toss the zucchini, red bell pepper, and eggplant with 1 Tbsp olive oil, salt, garlic powder, and black pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 minutes, turning the pan halfway through.
• Meanwhile, bring a medium pot of salted water to a boil. Cook the ditalini pasta according to the package directions. Drain and set aside to cool slightly.
• In a large mixing bowl, combine the cooked pasta, remaining 1 Tbsp olive oil, roasted vegetables, pesto, and feta. Toss until everything is evenly coated.
• Chill for at least 1 hour before serving for best flavor. Garnish with additional feta cheese when serving if desired. Enjoy!

See how we calculate recipe costs here.

Notes

*Ditalini can be swapped for any small pasta shape like small shells, elbows, or orzo…whatever you have on hand works!

Nutrition

Serving: 1cup | Calories: 253kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Sodium: 566mg | Fiber: 3g

how to make Ditalini Pasta Salad step-by-step photos

Gather all of your ingredients and preheat the oven to 450°F.

Roast the veggies: Add 1 cup diced zucchini, 1 cup diced red bell pepper, and 2 cups diced eggplant to a large bowl. Toss with 1 Tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, and ½ tsp black pepper.

Spread the seasoned vegetables onto a parchment-lined baking sheet and roast for 20 minutes. Be sure to turn the pan halfway through for even roasting.

They should be tender and starting to brown around the edges once done. Just enough to bring out their sweetness without turning mushy.

Cook the pasta: Meanwhile, bring a medium pot of salted water to a boil. Cook 8 oz. ditalini pasta according to the package directions. Drain and set aside to cool slightly.

Assemble the salad: Add the cooked pasta, remaining 1 Tbsp olive oil, roasted vegetables, ¾ cup pesto, and ¼ cup feta to a large bowl. Toss to evenly coat everything in the pesto.

Chill: Now chill your ditalini pasta salad for an hour before serving. This gives the flavors time to meld and makes the salad extra refreshing. If you have any extra, sprinkle over additional feta cheese (optional), and enjoy!

Serving Suggestions

Like I mentioned above, this salad goes perfectly with grilled meats, so if the grill’s already going, you may as well make some grilled corn, too! I think it’s also great when served as part of a bigger summer spread with things like beet salad, sliced watermelon, and a couple of easy dips with toasted pita or crackers. It will seriously hold its own at any potluck, BBQ, or party!

This ditalini pesto pasta salad also works as a simple side next to spinach-stuffed chicken breasts or Philly cheesesteak stuffed peppers for a midweek meal, and the leftovers are delicious for lunch the next day.

Storage Instructions

Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to four days. Just give the salad a quick toss before serving since the pesto can settle a bit as it chills. I don’t recommend freezing this one, as the veggies and pasta tend to lose their texture once thawed.

More Easy Pasta Salad Recipes

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Greek Chicken Pasta Salad

$10.67 recipe / $2.66 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

Tortellini Salad

$14.41 recipe / $1.20 serving

The post Ditalini Pasta Salad appeared first on Budget Bytes.

“I made this recipe yesterday. I followed it to the letter, no alterations and no substitutions. It was FANTASTIC. I will make it again and again. So flavorful and delicious and satisfying. Thank you!”

Isabelle

Easy Three Bean Salad Recipe

My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas. This recipe is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. However, I recommend having a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too!

I also made a basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. You can easily tweak the sweetness or tang to your liking or even use your favorite bottled dressing (like Italian dressing) for a different flavor. This recipe is SO easy to make your own, so have fun with it!

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Classic Three Bean Salad

Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!

Step-by-step photos can be seen below the recipe card.

Course Salad, Side Dish

Cuisine American

Total Cost $3.84 recipe / $0.77 serving

Prep Time 15 minutes minutes

Marinate 30 minutes minutes

Total Time 45 minutes minutes

Servings 5 servings (1 cup each)

Calories 301kcal

Author Beth Moncel

Ingredients

• 1 15 oz. can kidney beans $0.94
• 1 15 oz. can cannellini beans $0.94
• 1.5 cups frozen green beans thawed, $0.59*
• ¼ cup red onion finely diced, $0.12
• ¼ cup fresh parsley chopped, $0.17
• ¼ cup apple cider vinegar $0.24
• ¼ cup olive oil $0.64**
• 2 Tbsp sugar $0.12***
• 1 tsp salt $0.03
• ¼ tsp black pepper freshly cracked, $0.02
• 1 tsp Dijon mustard $0.03

Instructions

• Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannellini beans, and thawed green beans in a bowl.
• Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
• In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
• Pour the dressing over the beans, onion, and parsley, then stir to combine.
• Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.

See how we calculate recipe costs here.

Video

Notes

*If you’d prefer to use fresh green beans, I’d slice and blanch them for 1-2 minutes and then cool them in an ice bath to stop the cooking process. I wouldn’t use canned green beans as they’re much softer and have a muted flavor compared to frozen or fresh.

**Olive oil is my preferred choice for this vinaigrette. It adds richness, helps balance the acidity, and creates a temporary emulsion; I never skip it! Without it, the vinegar and Dijon flavors will be more pronounced, the texture will be lighter, and the flavor will be much sharper. You can try leaving it out if preferred, but it all comes down to your personal preference.

***The dressing is meant to be slightly sweet to mellow the sharpness of the vinegar and mustard, but feel free to adjust it to your taste. If you’re sensitive to sweetness, start with a smaller amount of sugar and add more if needed.

Nutrition

Serving: 1cup | Calories: 301kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Sodium: 666mg | Fiber: 12g

How to Make Three Bean Salad Step-by-Step Photos

Prep the beans: Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.

Shock the onion: Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.

Make the dressing: Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.

Combine: Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.

Chill and serve: Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!

What to Serve with Three Bean Salad

The sweet-tart flavor of this three bean salad makes it a perfect match for other sweet-savory dishes, especially anything with BBQ sauce. In the photos here, I served it with my BBQ cheddar baked chicken and a big scoop of potato salad, and the combo was incredibly satisfying. It also pairs beautifully with glazed ham steaks (the Dijon dressing goes so well with the sweet glaze), creamy pork chops for a fun contrast, or crispy air fryer drumsticks when you need a quick weeknight meal.

Storage Instructions

Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates, the beans begin to absorb the flavors in the dressing, and everything gets SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).

More Easy Bean Salad Recipes

Tuna White Bean Salad

$2.41 recipe / $0.80 serving

Cowboy Caviar

$5.54 recipe / $0.55 serving

Mediterranean White Bean Salad

$4.87 recipe / $1.22 serving

Taco Salad

$17.26 recipe / $2.87 serving

The post Classic Three Bean Salad appeared first on Budget Bytes.

Easy Recipe for Strawberry Chicken Salad

If you love a classic deli-style chicken salad, this strawberry version is a fun seasonal twist! I swapped the grapes for juicy strawberries, and the combo is surprisingly perfect. Along with the chicken, there’s a crunchy mix of red onion, celery, and walnuts, all tossed in a creamy mayo dressing with fresh basil and a drizzle of balsamic glaze to finish it off. I think it’s a great make-ahead option for things like bridal showers, baby showers, a summery picnic, or your next book club lunch.

Not to mention, this strawberry chicken salad is perfect for meal prep. And if you’re on the fence about pairing a creamy chicken salad with strawberries, just give it one bite…you’ll get it!

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Strawberry Chicken Salad

This easy Strawberry Chicken Salad is ready in minutes with rotisserie chicken, strawberries, and a creamy dressing. Great for croissants or sandwiches!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $11.05 recipe / $1.16 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 (~1 cup per serving)

Calories 291kcal

Author Jess Rice

Equipment

• Large Mixing Bowl
• Small Mixing Bowl

Ingredients

• 1 rotisserie chicken shredded and diced, (about 4 cups) $5.97
• 1 ½ cup strawberries diced, 4-5 large strawberries $1.02*
• 1 cup red onion diced, $0.61
• ¼ cup walnuts chopped, $1.18
• 1 cup celery diced, $0.62
• ¾ cup mayonnaise $0.84
• 1 Tbsp fresh basil minced, $0.45
• 1 Tbsp white vinegar $0.02
• 1 tsp salt $0.04
• 1 tsp black pepper freshly cracked, $0.15
• 1 Tbsp balsamic glaze $0.15

Instructions

• Gather ingredients. Remove all white and dark meat from one rotisserie chicken. This will yield about 4 cups of meat. Shred meat with 2 forks and set aside. Mince basil, dice strawberries, and celery, and chopped walnuts.
• Add chicken, strawberries, onions, walnuts, and celery to a large mixing bowl. Set aside.
• In a smaller mixing bowl, add the mayonnaise, basil, white vinegar, salt and pepper. Whisk to combine.
• Pour dressing ingredients over the salad ingredients. Toss all ingredients together until evenly coated.
• Drizzle with balsamic reduction and enjoy on a sandwich or on top of lettuce greens for a filling salad.

See how we calculate recipe costs here.

Notes

*To use frozen strawberries, thaw them out and chop them up, then let them sit in a strainer for a bit to get rid of any excess moisture. It’s fine if they lose their shape a bit and get mushy…ripe strawberries are really the most important ingredient, fresh or previously frozen!

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Sodium: 618mg | Fiber: 1g

how to make Strawberry Chicken Salad step-by-step photos

Prep ingredients: Gather all your ingredients and remove the white and dark meat from 1 rotisserie chicken. Shred the meat with two forks or chop it into bite-sized pieces. This should yield about 4 cups of meat. If you haven’t already, mince the basil, dice strawberries and celery, and chop walnuts.

Combine the salad ingredients: Add the shredded chicken, 1½ cup diced strawberries, 1 cup chopped red onion, ¼ cup chopped walnuts, and 1 cup diced celery to a large mixing bowl. Set this bowl aside.

Make the dressing: In a different, smaller mixing bowl, add ¾ cup mayonnaise, 1 Tbsp minced fresh basil, 1 Tbsp white vinegar, 1 tsp salt and 1 tsp black pepper. Mix well to combine.

Assemble the salad: Pour the prepared dressing over the salad ingredients and toss until evenly coated.

Serve: Drizzle the salad with 1 Tbsp balsamic reduction and serve however you like. Enjoy!

Serving Suggestions

My family enjoyed this chicken strawberry salad tucked into flaky croissants or between slices of bread for an easy lunch sandwich! I think a slightly sweet bread like our honey wheat bread would be delicious and really complement the flavor of the strawberries. It’s also great spooned over a bed of lettuce for something lighter or rolled up in cottage cheese wraps for an extra boost of protein. I’ve also served it with crackers for a quick lunch or snack, and I bet it would be great piled in an air-fried baked potato, too.

Storage Instructions

This strawberry and chicken salad can last up to 3-4 days in an airtight container in the fridge, depending on how fresh your ingredients are. It’s best to make the salad the same day you buy your rotisserie chicken to keep everything tasting its freshest. Just know the strawberries may soften a bit after the first day, which doesn’t affect the flavor, just the texture!

More Easy Chicken Salad Recipes

Curry Chicken Salad

$9.69 recipe / $2.42 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

Chicken Salad with Apples

$10.35 recipe / $2.59 serving

Greek Chicken Pasta Salad

$10.67 recipe / $2.66 serving

The post Strawberry Chicken Salad appeared first on Budget Bytes.